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Slow Cooker Chicken Tacos

A delicious and easy recipe for slow cooker chicken tacos, perfect for a weeknight dinner or a party.

Ingredients

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  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 3 garlic cloves, finely chopped
  • 1 large onion, chopped
  • 6 large boneless, skinless chicken breasts (about 4 ½ pounds)
  • Flour tortillas
  • Shredded iceberg lettuce
  • Chopped tomato
  • Shredded cheddar cheese
  • Sour cream
  • Salsa

Instructions

  1. In a 6- to 8-quart slow cooker, stir together the tomato sauce, chili powder, cumin, salt, paprika, pepper, garlic, and onion until well combined. Add the chicken, stirring to ensure it is fully coated with the sauce.
  2. Cover and cook until the chicken is cooked through and the internal temperature of the chicken is 165°F, on low for 4 to 6 hours or on high for 2 to 3 hours.
  3. Remove the chicken to a large cutting board. When it is cool enough to handle, cut it into bite-sized pieces. Return the chicken to the sauce and stir very well.
  4. Cover and cook on low for 15 minutes more.
  5. Serve on tortillas topped with lettuce, tomatoes, cheese, sour cream, and salsa.

Notes

This recipe makes about three quarts of chicken taco meat, perfect for a crowd. You can customize the toppings to your liking.

Nutrition

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